20 Minute Vegan Meal Prep – let’s get to it!

Looking for a simple, no-fuss solution to your daily lunch struggle? Look no further than this simple vegan meal prep. With 100+ things to think about daily, food shouldn’t have to be one of the hardest, but it often is. “What am I going to make for dinner? Why didn’t I pack lunch? Damn, a salad is seriously THAT expensive? It’s just lettuce, I don’t understand. I need to stop spending so much money on food.” Does that sound familiar? We’ve all been there more than once – multiple times a week (if I’m being honest) and it’s something that needs to be stopped. Let’s take this time to say NO to wasting our money on food at lunch, and YES to having extra money to do things we want to!

When it comes to day to day meals, a little bit of planning truly goes a long way, which is where this recipe comes in. By spending 20 minutes at the beginning of the week whipping up these bowls, you then get to reap the benefits of tasty daily lunches, extra time to sleep in the morning since you have everything done, and some extra $$ in your wallet from not eating out every day. That’s what a WIN looks like in my book.

Let’s talk details:

The beautiful thing about this recipe? You can find all of the ingredients in this meal prep at any grocery store and for a damn good price. Rice and beans are truly one of the CHEAPEST meals you can buy, coming in at around $4. Then, add in the extras (avocados, onions, peppers), and you’ll come out at about $15 for a week’s worth of lunches. Let’s do a little math here. Say you buy a Saladworks salad every day for lunch for one week. They are around $14 (I did this for a long time, hence why I know the prices LOL, #guilty), which adds up to $70 per week. That’s 55$ more dollars a WEEK spent on lunch, then this simple $15 meal prep. Can I get a HELL YA?

I’m not playin’ you guys here, I promise. One thing I find crazy frustrating is the misconception that eating healthy has to be expensive. When I switched from a standard American diet to a plant-based diet, I was shocked at just how much cheaper my grocery bills were. As long as you’re buying ingredients that are in season, you can pretty much get everythangggggg you need for cheap.

Even if you aren’t into meal prepping,

this recipe is perfect for family dinner night or Meatless Monday as it serves about 5 hungry people. Feel free to adjust the portion sizes depending on who you’re eating with! The important thing here is the cooking instructions, not the measurements. 🙂

Okay okay enough convincing, let’s get to the recipe.

So, have I convinced you to give this a try yet? This vegan meal prep is healthy, protein-rich, inexpensive, and last but not least: wickedly DELICIOUS. If you try this recipe, let me know! Leave a comment below, give it a rating, and don’t forget to tag @katerinaseigel on Instagram. Enjoy guys!

20 Minute Vegan Meal Prep: Burrito Bowls

Yields: 5 days of lunch (or 5 servings for dinner)

Ingredients:

• 3 cups of cooked brown rice (use microwaveable minute rice for quickness)
• 1 large onion (chopped small)
• 1 chopped bell pepper (minced)

• 2 cans of black beans (rinsed & drained)
• 2 & 1/2 cups of vegetable broth
• 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, salt+pepper

• 1 tomato (minced)
• 1/2 white onion (minced)
• juice of 1 lime
• cilantro

• 1 ripe avocado

While it looks like there are a lot of steps, I PROMISE you this recipe takes no time at all. You will be multi-tasking, but it is all really simple! 

1. First, chop up your onion and pepper into small pieces. Next, heat a skillet over medium-high heat with a little bit of oil, and throw them on in there. Cook until the onions are translucent, and the peppers get soft. This should take about 5-10 minutes depending on how large you cut them.
2. While they are cooking, grab your black beans. Open up the cans, drain the water, rinse them off, and place them in another skillet over medium heat.
3. Add 2 & 1/2 cups of vegetable broth (or water) to the beans, + a few tablespoons of lime juice. Place a lid on the skillet, and let it simmer for about 10-15 minutes until pretty much all of the liquid has evaporated.
4. Once the liquid has evaporated, add the cumin, chili, garlic, and onion powder. Mix everything up and make sure the black beans are evenly seasoned. Add salt and pepper to taste.
5. Remove the beans from the heat, as well as the onions and peppers which should also be done.
6. Next, make your tomato salsa. Simply dice up your tomato, onion, and add the chopped cilantro. Toss everything together in a bowl, and add lime juice and salt.
7. Lastly, cut up your avocado (if desired).
8. Now that everything is done, create your bowl. Add some rice, beans, peppers + onions, tomato salsa, and avocado.

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